Baked Chocolate Doughnuts

I had such a fantastic birthday weekend. I feel so overwhelmed by the love I have felt from my friends and family. So publicly I want to say thank you to the best friends and family I could ask for. One of my favourite gifts I received this year was a doughnut baking tray. This is one of those things that I have wanted for a long time but it was just one of those items I wouldn’t buy for myself. I was so excited that I have already given my first baked doughnut attempt this weekend and the family have already started putting in their requests for different varieties for me to make. If you have never had a baked doughnut before it is different from fried doughnuts but in my opinion it is better. There is something so delicate and light and full of flavour with baked doughnuts that I don’t get from fried doughnuts. The only downside to that is where I could only eat one, maybe two of regular fried doughnuts I could probably have finished off the entire batch of these on my own.

Baked Chocolate Doughnuts

120mL (1/2 c.) double cream
50g (1/4 c.) granulated sugar
73g (1/3 c.) packed dark brown sugar
60mL (1/4 c.) vegetable oil
1 egg
1 tsp vanilla extract
125g (1 c.) flour
(1/4 c.) dark cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
220g (2 c.) icing sugar
2 Tbsp greek yoghurt
Sprinkles, if desired
recipe adapted from Sugar Crafter

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Pistachio and Chocolate Soufflé #SundaySupper

It is Valentine’s Day at Sunday Supper and we are sharing some amazing ideas for dishes to prepare. My husband and I don’t give each other gifts or cards on Valentine’s day and I am happy with that. But I do like to have a special meal with him to celebrate. But going out not only costs so much more but I hate having to deal with the crowds. So we either don’t go out to eat and instead cook a special meal together or we choose to go out on a different day. So today we wanted to share some extra special dishes that you can make to celebrate with the ones you love.

For success with a souffle here are a few tips. Make sure your egg whites have come to room temperature before you beat them, when you fold in your egg whites to your batter make sure you are folding them in, not mixing. It is okay if you see streaks of white in your batter the important thing is you doing mix out all the air from the egg whites. And lastly do not over fill your ramekin. If the ramekin is too full, the batter will spill over as it rises; underfill and the soufflé will not rise the way it is meant to. There should be about a 1/2 inch below the rim. Also do yourself a favour and don’t try and do a big photo shoot with your finished product like I did. Souffles deflate very quickly and by the time you finish photographing your souffle they will be deflated like mine ended up. But then again these tasted so good I didn’t mind.

Pistachio and Chocolate Soufflé

butter, for greasing
1/2 tsp vanilla extract
100ml (1/3 c. + 2 tsp) double cream
50ml (2 Tbsp + 2 tsp) milk
1 egg yolk
30g (2 Tbsp + 1 tsp) sugar
½ Tbsp cornflour
15g (1/2 oz) milk chocolate, melted
½ Tbsp cocoa powder
2 egg whites, at room temperature
2 Tbsp sugar
30g (1 oz) pistachios, finely chopped
icing sugar, to dust
Recipe adapted from BBC Food

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Homemade Cadbury Creme Cupcakes

If you are reading this you are most probably like myself in that you love to read other people’s blogs to try to find new recipes to try. It can be such an adventure trying a new dish, sometimes it turns out successful and others we learn lessons about what not to do next time. For me reading blogs does two things, it teaches me new food recipes and it also teaches me how to better write my recipes. Because when we are attempting new dishes sometimes we need more help then just the instructions on what to do. We need more of an understanding about why we are doing this next step and kind of results we are needing from it. Because without that knowledge that the author has we are often left with disappointing results because we didn’t understand why we were meant to beat the cream for 5 minutes and we just quickly mixed up the cream in 1 minute. So as I struggled some what with this recipe and the results didn’t quite turn out how they were meant to, I felt this was a perfect time to show that I too mess up, more times then I would like to, and hopefully pass on the things that I learned so that your results will turn out better then mine.


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Homemade Chocolate Dipped Granola Bars

So when I want to the store the other day I was disappointed to find that my favorite granola bar was out of stock. Seeing as how this has become a staple for our picked lunches I had to come up with an alternative solution. You see I am very picky about the granola bars I buy for my family, ones that are loaded with high-fructose corn syrup are just not okay with me. So I decided that this time I would try my hand and making them myself.

So after reading a few different recipes but couldn’t seem to find anything that sounded right to me. So I decided to try my hand at creating my own. For my first attempt I decided to surprise my husband with some chocolate dipped ones.

When the granola finished baking I was sorry to say it wasn’t what I had at first wanted. On its own it wasn’t quite sweet enough. But funny how things work out because once they were dipped in the chocolate I discovered that the combination was perfect. Having the granola not too sweet made these a delicious treat that wasn’t too sickly on the stomach. Definitely a winner for my husband.


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